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Just a fan of steaks. The multitude of ways people prepare their steaks is always interesting. I'm a fan of just throwing a steak straight from the deli onto the grill ,but I'm not a pro when it comes to flavor profile.

Yeah this should be in the Carolina Eats forum, but here ya go anyways:

Ingredients:
Salt
Steak

Hardware:
1 cast iron skillet
1 oven

Take out steak and allow it sit out on the counter for about 20 minutes. In the meantime, preheat your oven to 450 and place the cast iron skillet on the stove with the burner turned all the way up. About 5 minutes prior to cooking, apply a generous amount of salt to both sides of the steak. Once everything has set and is all rocket hot, slap the steak on the skillet for 2-4 minutes depending on your cut and your preferred done-ness. (A 1.5 inch thick steak will cook to med rare at 2 minutes, and a touch over medium at 4.) At the end of the predetermined time, flip the steak, and place the whole thing in the oven for another 2-4 minutes. Allow the steak to rest for about 10 minutes prior to eating.

Yeah this should be in the Carolina Eats forum, but here ya go anyways:

Ingredients:
Salt
Steak

Hardware:
1 cast iron skillet
1 oven

Take out steak and allow it sit out on the counter for about 20 minutes. In the meantime, preheat your oven to 450 and place the cast iron skillet on the stove with the burner turned all the way up. About 5 minutes prior to cooking, apply a generous amount of salt to both sides of the steak. Once everything has set and is all rocket hot, slap the steak on the skillet for 2-4 minutes depending on your cut and your preferred done-ness. (A 1.5 inch thick steak will cook to med rare at 2 minutes, and a touch over medium at 4.) At the end of the predetermined time, flip the steak, and place the whole thing in the oven for another 2-4 minutes. Allow the steak to rest for about 10 minutes prior to eating.

This is delicious, but be sure to have a nice vent or some way to get the smoke out the kitchen.

Yeah this should be in the Carolina Eats forum, but here ya go anyways:

Ingredients:
Salt
Steak

Hardware:
1 cast iron skillet
1 oven

Take out steak and allow it sit out on the counter for about 20 minutes. In the meantime, preheat your oven to 450 and place the cast iron skillet on the stove with the burner turned all the way up. About 5 minutes prior to cooking, apply a generous amount of salt to both sides of the steak. Once everything has set and is all rocket hot, slap the steak on the skillet for 2-4 minutes depending on your cut and your preferred done-ness. (A 1.5 inch thick steak will cook to med rare at 2 minutes, and a touch over medium at 4.) At the end of the predetermined time, flip the steak, and place the whole thing in the oven for another 2-4 minutes. Allow the steak to rest for about 10 minutes prior to eating.

Why not be considerate? From the steak's point-of-view, it's pure torture to wait, as the meat concentrates on the fact that it is about to be devoured. Don't wait; put it out of its misery forthwith.

Yeah this should be in the Carolina Eats forum, but here ya go anyways:

Ingredients:
Salt
Steak

Hardware:
1 cast iron skillet
1 oven

Take out steak and allow it sit out on the counter for about 20 minutes. In the meantime, preheat your oven to 450 and place the cast iron skillet on the stove with the burner turned all the way up. About 5 minutes prior to cooking, apply a generous amount of salt to both sides of the steak. Once everything has set and is all rocket hot, slap the steak on the skillet for 2-4 minutes depending on your cut and your preferred done-ness. (A 1.5 inch thick steak will cook to med rare at 2 minutes, and a touch over medium at 4.) At the end of the predetermined time, flip the steak, and place the whole thing in the oven for another 2-4 minutes. Allow the steak to rest for about 10 minutes prior to eating.

This is a beautiful thread to read (especially after this week on CT). I just recently got a cast iron skillet and I haven't really put it to use much. I'll refer back to this post when I will use it to cook steaks. I usually use a charcoal grill (sorry Hank Hill) and cook them to medium rare. My mother gets them well done, which is a crime.

Season steak in the AM or night before. Reverse sear with -phase 1 on grill, phase 2 in cast iron on the side burner. Remove to rest. Put butter in cast iron. When it begins to brown put steak in for s short bit on both sides. I like mine Pittsburgh rare.

my grill has a sear station. I lay the steaks on there for a minute or 3 just to sear and carmalize the outside then cook until medium rare to medium. Once you get the timing down with your grill, don't open it and check the meat. Trust yourself. Once you cut to check, its ruined